February 17, 2018
Side Dishes, Snacks, Vegetables,
Potatoes , Budget-Friendly, Weeknight Meals, Deep Fry, Stove Top, Gluten-Free, Kosher, Non-Dairy, Vegetarian more
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"From one of our national supermarkets free monthly magazine July'17."
Bring a large pot of water to the boil over high heat.
Line a baking tray with 3 layers of paper towel.
Rinse potatoes under cold water and drain.
Add potatoes to the boiling water and when water returns to the boil, gently boil the potatoes for 5 minutes or until completely tender but not breaking apart (a small knife will slip through them).
Using a large slotted spoon, transfer potatoes to prepared baking tray, gently pressing potatoes into the paper towel to ensure they dry completely and cool potatoes completely
Meanwhile in a small bowl, whisk the mayonnaise, vinegar, Dijon and garlic and season with salt and pepper and refrigerate the aioli.
Pour enough oil into a large heavy pot to reach a depth of 5cm and heat of medium-high heat until a deep-frying thermometer reaches 190C or a chip sizzles vigorously when dropped into the oil.
Working in 2 batches fry the potatoes for 5 minutes or until deep golden and crisp and carefully transfer chips to a wire rack of a baking tray to drain excess oil.
While chips are hot season with salt.
Grind black pepper over the chips and sprinkle with tarragon or parsley and serve with the aioli.
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